Hello Everyone,

Well the season is over and now 2000 begins. I am sure many of us have a few resolutions and pounds to lose...I know that at our home we will be trying to eat a bit more sensibly and walking more.

Our dinner tonight will be Roast Pork Tenderloin with Pear-Vanilla Bean Glaze, Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette, Broccoli with Orange Butter and Fresh Apricot Sorbet. Happy and Healthy 2000 to all!! Roast Pork Tenderloin with Pear-Vanilla Bean Glaze

1 pork tenderloin
1 lemon
salt and pepper
rosemary
1-2 cloves garlic, minced
olive oil

For Glaze:
1/4 c. William-Sonoma Pear-Vanilla Bean Jam
1/2 T. dijon mustard
1/2 t. rosemary
1/4 t. salt

Night before, marinade tenderloin by placing in a glass dish, squeeze lemon juice over, sprinkle with salt and pepper, crush a few rosemary sprigs over and sprinkle with the minced garlic.

Oven at 400. Place tenderloin on baking dish, throw out marinade. Bake for 30 minutes. The last 15 minutes, combine all ingredients of glaze and brush over.
Turn after 5 minutes and re-glaze.Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette

washed and cut-up greens
1/2 c. dried cranberries
1/4 c. pecans, cut-up
1/2 peeled and sliced cucumber
1/2 tomato, cut-up

Vinaigrette:
In a med. bowl, combine the zest of 1 lemon, the juice of 2 lemons, 1 small shallot, minced, 1 T. parsley, 1 t. Dijon mustard, 1/2 t. dried oregano, and 1/2 t. sugar Slowly pour in 1 c. olive oil, whisking constantly. Season with salt and pepper to taste. Refrigerate until ready to use.

Makes 1 1/2 c. of dressing.

Broccoli with Orange Butter

1 bunch broccoli, separate into florets
2 navel oranges
2 T. butter
2 shallots, finely diced
1 small garlic clove, thinly sliced
slat and pepper to taste

Cook the broccoli til crisp tender. Drain and let dry on paper towels.

Peel the oranges and cut into sections letting the juice fall into a small bowl. Place sections in bowl.

Melt butter in a skillet, saute the shallots and garlic til softened, about 3 mts. Add the broccoli and season with salt and pepper. Cook stirring for about 2 mts. Remove from heat and toss with oranges and juice, transfer to searving bowl. Serves 4-6

Fresh Apricot Sorbet

2 15 oz. cans of apricot halves in heavy syrup

Drain one can of fruit. Put the drained fruit and the other canned fruit in a large freezer zip-lock. Freeze for 6 hours or just until a bit slushy.

Spoon mixture into a blender or processor. Process til smooth. Transfer sorbet to a metal pan, cover with foil and freeze 1 hour.

Let sorbet stand at room temp for 15 mts. or until soft enough to scoop.